Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu). The key to delicious, flavorful sauteed spinach is to saute it, not stew it, which is what I've seen too many people do when they think they're sauteing it. Cook it quickly over very high heat, stirring very. Water spinach also known as Chinese water spinach, rive spinach is the most popular leafy greens in hot summer days.

Heat the olive oil in a large skillet over medium heat. Sauteed water spinach is called Tumis Kangkung in Indonesia. It is one of Indonesian favorite dishes. You can cook Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu)

1. You need of Water spinach (cut into 2 inches long. I usually separated the stems and the leaves).
2. Prepare of Tofu (cut into small cubes).
3. You need of Sliced thai chili.
4. You need of Sliced shallots.
5. You need of Sliced garlic.
6. Prepare of Sliced tomatoes.
7. Prepare leaves of Bay.
8. You need of Chicken powder.
9. You need to taste of Salt.
10. Prepare of Oil.

This dish is great when we eat it with warm white rice. Sauteed Water Spinach recipe: Try this Sauteed Water Spinach recipe, or contribute your own. Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu) instructions

1. Using the skillet frying the tofu (I don’t used oil) until golden brown. Set aside..
2. Now still in the same skillet add little bit oil, then sautéed all the sliced chilies, shallot, garlic, tomatoes, and bay leaves. Sautéed for about 2-3 minutes..
3. Then add the water spinach steams. Sautéed and cook it until it cooked but not fully cooked. Splash with some water to avoid burning..
4. Add the water spinach leaves, sautéed until slightly withered then season with chicken powder and salt. Keep sautéed for about 2 minutes until withered but still crunchy. Taste it before turn off the heat. Then transfer to serving plate. It’s done, and enjoy!.
5. HappyCooking!.

This lemon-kissed garlicky sautéed spinach is delicious served alongside steak, salmon, or chicken, or even under a fried egg or on top of a grain bowl. Sautéed Spinach with Garlic and Lemon. Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Its gently sweet, mucilaginous, succulent leaves and stems are very much. My dad has grown spinach for years, and we've developed several recipes for it, but this one beats them all!